A Swansea summer seafood feast!


While Americans are sipping eggnog and devouring turkey with all the trimmings, while keeping cozy by the fire over the festive season – you’ll find us Aussies at the beach drinking our world-class wine and eating local seafood… and we wouldn’t have it any other way!

One of Australia’s classic beach holiday destinations is Swansea on Tasmania’s east coast – a pretty seaside town that overlooks Great Oyster Bay and the impressive granite peaks of the Freycinet National Park.

Over the summer months the seaside town fills with holidaymakers who venture to one of the many beautiful beaches to swim, walk or play a good old game of beach cricket.

And for those with an appetite for fine food, the local cafes, restaurants and farm gate shops serve up Swansea’s freshest produce from seasonal fruit, berries, walnuts to olives, and of course seafood.

There’s no doubting that if you’re a seafood lover, Tasmania’s east coast is the place to be. With clean seawaters and inland streams Swansea and the entire Tasmanian east coast, offers up some of Australia’s best oysters, mussels, crayfish, abalone, deep-sea fish, blue-eye trevalla and fresh water trout.

If you’re a fan of oysters – drop by Melshell Oysters. Straight from Great Oyster Bay to your table at the farm gate shop, these oysters are some of the freshest you’ll ever eat. Sit back and enjoy a dozen or two, served natural with a slice of lemon. You can also take away for later!

At the Freycinet Marine Farm, located about 40 minutes from Swansea, oysters and mussels are harvested from the farm daily, with scallops, crayfish, abalone and salmon sourced from a local fisherman.

On the menu you’ll find mussels with tomato and chili, abalone pan-fried with lemon butter, and oysters grilled with smoked salmon and Brie. Yum!

And an Aussie summer day wouldn’t be complete without a glass of wine. Along with its seafood, Tasmania’s east coast is known for its cool climate wines, in particular Pinot Noir and Chardonnay.

The Dalrymple Cave Block Chardonnay, with fresh white peach and nectarine that emerge straight from the glass followed by more subtle aromas of dried honey, light cashew and a hint of spicy nougat, pairs perfectly with seared or roast shellfish like lobster and scallops, and poached salmon with a buttery sauce.

Tasmania sits on the world-stage for Pinot Noir and it’s set to get more exciting with the first release of the Dalrymple Single Site Swansea Pinot Noir in February 2017.

Gone are the days when only white wine was served with fish. Tuna or flaky fish like trout, are an ideal match for lighter reds, while salmon or smoked fish served with a glass of Tasmanian Pinot Noir is a match made in heaven.

Swansea may be a little seaside town, but it’s got a BIG reputation for seafood and wine – the perfect spot for your next beach holiday!